It is time to hit the road, Jack. Saddle up your horse cos we're going for a heck of ride.
It's ice cream making time!
Last night, I bought "Cow Boys" liquor. As a nondrinker, the purchase was an interesting and uncharacteristic venture to me. Once someone asked me what I liked to drink and I replied "I'd rather have chocolate".
But since hearing that you can get a butterscotch flavoured beverage, my curiosity was sparked. What would it taste like? Would I like it? Can I bake with it?
Such questions perpetuated my thoughts until finally I gave in, I managed to bust out the entire $12 for the bottle (that is about 4 blocks of chocolate, this was a huge investment for me).
I didn't have a liquor ice cream recipe as I have never made one before so I googled one.
Here is my adapted recipe, with some tricks and tips added in...
Cowboy Ice Cream
Ingredients:
6 egg yolks
125g caster sugar
500ml milk
1/2 pod vanilla, split
1/2 tsp/2.5ml extract of vanilla
55ml double cream
55ml Cowboys Liquor
Optional:
4 tbsp Nutella
Le Method:
1. Use hand beaters to beat the egg yolks and 30g of the sugar in a medium sized bowl. Continue beating until bubbles form and the mixture lifts to the surface. Set aside.
2. Pour the milk, remaining sugar and the vanilla into a saucepan and bring to the boil.
3. Once boiled, decrease heat and spoon a cup of the milk mixture into the egg mixture, beating well until thoroughly incorporated. This is will decrease your chance of scrambling the eggs.
4. Pour egg mixture into the saucepan beating well. Heat gently to thicken the mixture - careful not to heat too quickly as you're aiming for a custard consistency not scrambled eggs (we had those for breakfast).
5. If the mixture contains mumps and bumps, strain through a strainer and leave to cool in the fridge for a few hours.
6. Follow manufactures instructions to churn through to make the consistency nice and silky. This is very important...
7. For serving, spoon out a deliciously generous helping (the person on the receiving end, will be ever so grateful) and top with Nutella. Enjoy!
Notes:
This recipe is still in trial due to some difficulties encountered with the consistency. My verdict - Amaaaaaazing flavour, texture needs work.
I have to admit, I was lazy and didn't churn my ice cream through an ice cream churner, hence the flakey texture.
However, this recipe is perfect for those looking for something to dollop into a cocktail or to spice up the odd homemade thick shake, the ice flakes will suddenly become your friend!
Shakespeare said: "Love all, trust a few, do wrong to none" Well I definitely agree with the first two but I say: "Love all, trust a few [but] Nutella does wrong to none"
And I have to agree! Nutella and Cowboys can merrily ride off into the sunset because they are a perfect match! Though, Nutella goes with just about anything.
It's ice cream making time!
Last night, I bought "Cow Boys" liquor. As a nondrinker, the purchase was an interesting and uncharacteristic venture to me. Once someone asked me what I liked to drink and I replied "I'd rather have chocolate".
But since hearing that you can get a butterscotch flavoured beverage, my curiosity was sparked. What would it taste like? Would I like it? Can I bake with it?
Such questions perpetuated my thoughts until finally I gave in, I managed to bust out the entire $12 for the bottle (that is about 4 blocks of chocolate, this was a huge investment for me).
I didn't have a liquor ice cream recipe as I have never made one before so I googled one.
Here is my adapted recipe, with some tricks and tips added in...
Cowboy Ice Cream
Ingredients:
6 egg yolks
125g caster sugar
500ml milk
1/2 pod vanilla, split
1/2 tsp/2.5ml extract of vanilla
55ml double cream
55ml Cowboys Liquor
Optional:
4 tbsp Nutella
Le Method:
1. Use hand beaters to beat the egg yolks and 30g of the sugar in a medium sized bowl. Continue beating until bubbles form and the mixture lifts to the surface. Set aside.
2. Pour the milk, remaining sugar and the vanilla into a saucepan and bring to the boil.
3. Once boiled, decrease heat and spoon a cup of the milk mixture into the egg mixture, beating well until thoroughly incorporated. This is will decrease your chance of scrambling the eggs.
4. Pour egg mixture into the saucepan beating well. Heat gently to thicken the mixture - careful not to heat too quickly as you're aiming for a custard consistency not scrambled eggs (we had those for breakfast).
5. If the mixture contains mumps and bumps, strain through a strainer and leave to cool in the fridge for a few hours.
6. Follow manufactures instructions to churn through to make the consistency nice and silky. This is very important...
7. For serving, spoon out a deliciously generous helping (the person on the receiving end, will be ever so grateful) and top with Nutella. Enjoy!
Notes:
This recipe is still in trial due to some difficulties encountered with the consistency. My verdict - Amaaaaaazing flavour, texture needs work.
I have to admit, I was lazy and didn't churn my ice cream through an ice cream churner, hence the flakey texture.
However, this recipe is perfect for those looking for something to dollop into a cocktail or to spice up the odd homemade thick shake, the ice flakes will suddenly become your friend!
Shakespeare said: "Love all, trust a few, do wrong to none" Well I definitely agree with the first two but I say: "Love all, trust a few [but] Nutella does wrong to none"
And I have to agree! Nutella and Cowboys can merrily ride off into the sunset because they are a perfect match! Though, Nutella goes with just about anything.